While agave (pronounced ah-GAH-vay) is best recognized as the plant from which tequila is made, it has also been used for thousands of years as an ingredient in food. The nectar made from the plant is known in Mexico as aguamiel, or "honey water." Agave nectar is most often produced from the Blue Agaves that thrive in the volcanic soils of Southern Mexico. The sap is extracted from the pina (the core of the plant), then filtered, and heated at a low temperature, which breaks down the carbohydrates into sugars, producing a syrup like substance.
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